Raw Vegan Chocolate Bliss Balls

Begin by placing the raw almonds in a food processor. Blend until they turn into a coarse, sand-like texture, then set aside in a bowl. Be careful not to over-blend or else you'll end up with almond butter.

Next, add the pitted Medjool dates and raw cacao powder into the food processor. Blend until it becomes a thick, sticky paste. I suggest adding the cacao powder gradually if you prefer a less intense chocolate flavor.

Add the ground almonds, chia seeds, and a pinch of sea salt back into the food processor. Blend until the mixture is well combined. If your mixture seems too dry, add one or two more dates; if it's too wet, add a little more almond meal.

Once the mixture holds together well, start rolling it into bite-sized balls. The size can depend on your preference, but I find that about a tablespoon each is a good amount.

This step is optional but adds a nice touch. Coat your bliss balls with coconut flakes for an added crunch and a beautifully presented treat.

Pop them in the fridge for at least 30 minutes to set before consuming. These bliss balls stay fresh in an airtight container in the fridge for 2 weeks or can be stored in the freezer for a longer time.